Recipe - Floating Heart Ritz

Three fourths cup Sugar
3 Egg yolks
1 ds Salt
1 cup Crumbled Almond Macaroons
4 Ladyfingers; Split
2 tablespoon Grand Marnier
1 One half cup Heavy Cream
2 teaspoon Vanilla
One half teaspoon Almond Extract
Raspberry Sauce
One half cup Heavy Cream; Whipped
Chocolate Curls

1. Line 7inch (6 to 7cup), heartshaped mold with foil.

2. In small saucepan, combine sugar with One half cup water. Bring to boiling
over medium heat, stirring until sugar is dissolved. Boil gently, without
stirring, to 230F on candy thermometer, or until a little of sugar mixture
spins a thread when dropped from spoon.

3. In medium bowl, with portable electric mixer at medium speed, beat yolks
and salt until light Gradually beat in hot syrup, in thin stream, beating
until mixture begins to cool 2 minutes. Stir in macaroons. Refrigerate 30
minutes.

4. Sprinkle ladyfingers with Grand Marnier; set aside. Combine 1One half cups
cream with extracts; beat until stiff.

5. With rubber scraper, fold whipped cream into macaroon mixture. Turn half
of mixture into prepared mold; cover with ladyfingers; pour in remaining
mixture. Freeze until firm about 4 hours. Make Raspberry Sauce.

6. To serve: Unmold frozen heart onto chilled shallow dish. Spoon sauce
around. Decorate with whipped cream. Garnish with chocolate curls. Serves
10.

Recipe by: diane@keyway.net The RitzCanton Hotel Boston

Posted to recipeludigest Volume 01 Number 318 by "Diane Geary"
diane@keyway.net on Nov 27, 1997